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Saturday, February 18, 2017

Whole-Wheat Ginger Scones

  Time 35 minutes 
 Yield 12 scones 

Coconut oil should really be called butter, but then we’d confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked goods. These have the same rich, flaky texture that scones made with butter have, along with a subtle and pleasing coconut flavor.

Featured in: An Oil For Every Job.

2 cups (250 grams) whole-wheat pastry flour
1 tablespoon (15 grams) raw brown sugar
2 teaspoons (7 1/2 grams) baking powder
½ teaspoon (2 grams) baking soda
¼ teaspoon (2 grams) salt
6 tablespoons (85 grams) coconut oil
2/3 cup (155 grams) buttermilk
1 tablespoon agave nectar or mild honey
½ cup (70 grams) finely diced candied ginger

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
2. Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you’re using a mixer, it will still have some lumps.
3. Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
4. Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.

Advance preparation: These keep at room temperature for a couple of days and freeze well.
Nutritional information per serving
166 calories; 7 grams total fat; 6 grams saturated fat;


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